Eggplant Stuffed with Cajun Rice (W/ Pork Chop Variation)
| Yield: | 4 Servings |
| Categories: | Meat, Quick & Easy, Low-Fat, Entrees |
| 2 | Eggplants; about 24-oz each | |
| 1 | c | Chopped onions |
| 1/2 | c | Water |
| 1/8 | c | Corn kernels |
| 1 | Yellow bell pepper; chopped | |
| 1 | c | Hot cooked rice |
| 4 | oz | Reduced-fat turkey sausage; links |
| Cajun-Style, cooked; drained and chopped | ||
| 1 | md | Tomato; chopped |
| 1/4 | c | Chopped fresh parsley |
| 1/2 | ts | Dried basil; leaves only |
| 1/4 | ts | Red pepper flakes |
| 1/4 | ts | Ground cumin |
| Salt; optional | ||
| Freshly ground black pepper | ||
| 1/4 | c | Dry bread crumbs |
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